Wasanbon: Traditional Sugar Sweets and Tea Pairing with Chieko Smith
Wasanbon (和三盆) is a fine grained Japanese sugar exclusively made in the Shikoku region of Japan. Its uniqueness comes from a traditional, handcrafted process involving careful kneading of sugar. It creates delicate sweetness and smooth texture melting in your mouth unlike regular sugar.
Under the guidance of Chieko Smith, our expert Japanese confectionery instructor, you will explore the art of Wasanbon and learn how to shape and decorate it into beautiful cherry blossom designs using traditional wooden moulds. This hands-on experience will allow you to experience the craftsmanship behind Japan’s finest sugar.
To complement your handmade Wasanbon sweets, you will also be introduced to the world of Japanese tea. Discover the unique flavours and characteristics of Japanese premium matcha tea, and learn how they pair with Wasanbon to enhance both flavour and experience.
At the end of the session, you’ll take home your handmade Wasanbon creations, along with a deeper appreciation for Japan’s time-honoured culinary traditions.
This workshop is a rare opportunity to immerse yourself in an exquisite culture of Japanese confectionery, tea and craftsmanship. No prior experience is needed—just bring your love for sweets and tea.
Schedule:
| 19th Saturday: | Wasabon: Japanese Sweets and Tea SOLD OUT | 17:20- 18:35 |
| 20th Sunday: | Wasabon: Japanese Sweets and Tea SOLD OUT | 14:15-15:30 |
Special Notes:
* Suitable for beginners from 16 years old. (10 years old and under may need an adult’s supervision or help. If an accompanying adult would like to make one on your own, please purchase a separate ticket.)
* You will need a separate HYPER JAPAN Festival 2025 ticket for the same date.
Chieko Smith
Chieko Smith has a passion. It is to introduce the beauty and elegance of wagashi – traditional Japanese confectionery – to new enthusiasts in the West. In London, she teaches wagashi-making at hugely popular workshops, supervises events pairing wagashi with tea and sake, and makes bespoke wagashi for private and retail clients. Her passion is researching the history of wagashi and the history of tea (including afternoon tea) across the globe. She also collects the traditional wooden moulds used to create the beautiful sugar sweets called wasanbon and has conducted workshops to teach the making of wasanbon sugar candies. Also, Chieko is a certified tea sommelier and a certified Japanese Tea Advisor.